<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="48294" val="183943">香港街头小吃碗仔翅</h1><div class="bmayi mbm" >
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					碗仔翅本身没有鱼翅成份，但其外观与高汤鱼翅相近，并以小碗盛载，因而叫作“碗仔翅”。约1960年代起，香港街头涌现一批小贩专门出售这类平民仿翅。
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>掌勺(高级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
						<td class="relative"></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">鸡脯肉</a></label></span><span class='right'>2个</span>
					</td><td>						<span><label   class="fcbm inblok">干香菇</a></label></span><span class='right'>6朵</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">粉丝</a></label></span><span class='right'> 1把</span>
					</td><td>						<span><label   class="fcbm inblok">鸡蛋</a></label></span><span class='right'>1个</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">油</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">高汤</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">水淀粉</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">香油</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">酱油</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">白胡椒粉</label></span><span class='right'>适量</span>
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					<h2>香港街头小吃碗仔翅的做法步骤</h2>
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							<p><span class="fwb">1.</span> 泡发干香菇。<br /><br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/2/1/a/yuan_21584d73520d852f4409c4907479feaa.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 洗净鸡胸肉，冷水下锅焯熟。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/9/6/3/yuan_96513a62f3fac33f218d0d7d506940b3.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 葱姜切大段。<br /><br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/0/2/8/yuan_0261982ac4791efad0c2eb2520751688.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 撇去鸡肉浮沫。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/8/9/b/yuan_897d4b3e5638c2d2ac53df4f79d2063b.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 鸡肉煮熟后，捞出。重新在锅里倒入清水，加入葱姜，小火煮30分钟。<br /><br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/1/8/5/yuan_18b6777cfb13222f2f141bb55eb93425.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 泡发好的香菇切丝。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/a/8/f/yuan_a88c3eb24fe005d583ddda0a23cf2caf.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">7.</span> 煮好的鸡肉撕成细丝。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/e/1/3/yuan_e14139da1de9356df15629e828e89c13.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">8.</span> 将第二次煮鸡肉的高汤留在锅内，加热煮沸。<br /><br /><br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/4/f/1/yuan_4fff2f8cf093a2ab83cb5132178211f1.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">9.</span> 鸡蛋打散备用。<br /><br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/4/5/3/yuan_45ec1dd2171f6b370c8eab294a81ba93.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">10.</span> 高汤煮沸后，加入鸡丝和香菇丝，粉丝。<br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/7/7/a/yuan_7781528f5c89b01ba3bb757505b4ae1a.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">11.</span> 再次沸腾后，倒入水淀粉搅拌均匀。<br /><br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/7/2/0/yuan_72ba354f7eb8d2c2948b747764717cd0.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">12.</span> 淋入蛋液，搅散、搅拌均匀。蛋液成型后，依据个人口味加入食盐，酱油，香油和白胡椒粉即可出锅。<br /></p>
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					<h2>小贴士</h2>
					<p>1.我用的是走地鸡的鸡胸肉，肉质有些柴，所以要多煮一会，正好留下高汤。一般的超市售卖的鸡胸肉，大家煮个15-20分钟就够了<br />2.鸡丝尽量撕的细一些，香菇丝也切得细一些<br />3.我没加味精，因为高汤和香菇已经很鲜了<br />4.白胡椒和香油是提味的亮点，不可缺少哦<br />5.因为前期鸡丝是熟的，所以最后的制作过程要快，不然水淀粉的芡太浓稠也不好吃  <br /><br /> <br /><br /><br /> <br /><br /><br /></p>
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